Happy Friday!

Chocolate lovers – this one is for you. This is the fourth time I have made these vegan (don’t let that word scare you- read on!) chocolate coffee cupcakes and each time I am modifying the recipe a little bit to make them tastier, healthier and easier. I’m really happy with this batch. They are incredibly moist, not too sweet and have a great combination of flavors. I like the minimal clean up factor as well. I have a teeny weeny kitchen and no dishwasher. So… I craft recipes that require few mixing bowls, etc.

A healthy lifestyle includes a diet of mostly nutrient dense foods containing an array of essential fats, vitamins & minerals and 5-10% of the time cheat foods. The problem with cheating for some of us is that once we start, we can’t stop. I will share my tips and tricks to keep your cheating in control but be forewarned, you will need to get your butt into the kitchen. Not a big fan of cooking? I am here to help. Making cooking easier and healthier is my jam.

upgrade your ‘cheat’ food with healthful ingredients

• Instead of butter, I used organic extra virgin olive oil which is good for your heart and just about everything else. Bake with it! Put it on salads! Slather it on your face and body! Put it in your hair!
• For fluffier baked goods use vinegar + baking soda in your recipe. Oddly, you do not need to combine the two before adding to the mix. Did you know that these two ingredients are used as a common egg replacement? You likely did know that eggs contain a high amount cholesterol which is connected to diabetes and cardiovascular disease. So you can forgo the eggs. Your heart and the chickens will thank you.
• Rather than use a cup of white sugar, I went for 1/2 cup of raw organic brown sugar and 1/2 cup of maple syrup, a combo that tastes just as good and works just as well as the white stuff.
• The topping is made from 70% dark chocolate, a little non-dairy milk and walnuts. Good news chocoholics, 70% and above dark chocolate contains powerful antioxidants and is considered a health food when eaten in moderation. Walnuts are another antioxidant and anti-inflammatory food and rich source of vitamin E. Did you know that walnuts are beauty food for the skin?!
• The 10% splurge. I used organic, white, all purpose flour instead of stone ground or whole wheat flour. However, if you have a weakness for desserts and eat them often, I recommend you use one of the healthier flours mentioned above.

What is not in this recipe

Dairy or eggs. They simply are not necessary. I had a serious cupcake and muffin baking phase during business school- due to stress or because I had envisioned opening a muffin shop upon graduation. Anyway, I recall thinking that it was too bad that I had to use butter, milk and eggs since I was just starting to wake up to the cruelty in those industries. Thankfully, I know now that dairy and eggs are simply not necessary in baking. Period. Once you try this recipe, you will be a believer. I am not a fan of milk not only for the animals’ sake but also for our health. Dairy is just nasty on the body causing mucus conditions and allergy symptoms. For me, milk and butter were easy to give up since there are great alternatives. While arguably cheese may be more difficult to give up, there are more and more plant-based cheeses coming on the market. Why not try making your own? Here’s a fantastic homemade herbed cashew ricotta recipe to get your cheese fix. It’s both easy and delicious.

tips for easy baking – and cleaning

1) Don’t have liners, don’t worry. I realized I did not have liners and figured my cupcakes would have to wait. Then I thought, hmmm…back in the day, people didn’t have fancy liners and used to grease and flour baking tins. Totally easy and sensible. A world with less ‘stuff’ is my kinda place. 2) Limit your mixing bowls and tools. Most recipes for cupcakes suggest two bowls – one for the dry ingredients and one for the wet. You can use one large bowl for the dry ingredients and a two cup glass measuring up for the wet, which also makes pouring easier. As for mixing – I mix by hand rather than use and electric mixer. Less clean up and more elbow grease which hopefully gives my arms some definition. 3) To toast or not to toast. That is the question. Some recipes containing walnuts suggest you toast the walnuts first and remove the flaky coating once they’ve cooled, which removes the bitterness. However, most of the phenols (the antioxidants) are found in the skin. I’ve tried the recipe both ways and the raw non-toasted version is just as good. I want my phenols. 4) Remember the nut grinder? Rather than dirty up your food processor, chop nuts in an old-school nut grinder. The top on mine is missing but since it’s an old family heirloom, I love it all the more.

If you make this recipe, please feel free to share your experience and a tip or modification in the comments section. Enjoy your cupcakes and your weekend! #friyay.

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CHOCOLATE COFFEE CUPCAKES WITH CHOCOLATE WALNUT TOPPING

October 20, 2017

by Susie Belanger

Category Recipes

Ingredients

• CUPCAKES
• 1 1/2 cups white, all-purpose flour (sifted- I used a mesh colander)
• 1 1/2 teaspoons instant coffee (I use Mount Hagen Organic Fair Trade)
• 1/2 cup raw brown sugar
• 1/3 cup cocoa powder (sifted) *avoid Dutch processed cocoa which is treated with an alkali
• 3/4 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2 cup maple syrup
• 1 tablespoon distilled white vinegar (or apple cider vinegar)
• 1 tablespoon pure vanilla extract
• 1 cup non-dairy milk - almond, hemp and organic soy are all good options
• 1/3 cup extra virgin olive oil
• TOPPING
• one 5.3 ounce 70% dark chocolate bar
• 1/2 cup walnuts chopped well
• 1 tablespoon non-dairy milk
• pinch of sea salt
• FOR MUFFIN TIN GREASING
• Vegan butter - I am literally in love with Miyokos Creamery European Style Vegan Butter
• Few pinches of flour
• A little powdered sugar sifted on top of your cupcakes at the end makes a nice touch
• *organic ingredients are always best

Instructions

1. Preheat oven to 350 degrees fahrenheit and grease a large 6-cupcake pan with vegan butter, put a pinch of flour in each cup and toss around pan to coat
2. Mix dry ingredients - sifted flour, sifted cocoa, coffee, raw brown sugar, salt and baking soda - together in a large bowl
3. In a small bowl or a two cup glass measuring cup, mix the wet ingredients - maple syrup, vinegar, non-dairy milk, olive oil and vanilla extract
4. Pour wet ingredients in with the dry and mix until there are no lumps
5. Fill cups 3/4 full with mixture
6. Bake for 20-25 minutes until knife comes out clean
7. Let cool before making the topping
8. To prepare the topping, break up the chocolate bar into a few pieces and heat over a double boiler on low heat until just melted; remove from heat and stir in a tablespoon of non-dairy milk and chopped walnuts plus a pinch of salt
9. Spread the topping once the cupcakes are nearly room temperature
10. Sift a little powdered sugar on top and enjoy!

a note to sugar addicts

An unhealthy love affair with sugar can be devastating to one’s life and health. I am a former sugar addict myself and know all too well what you may be going through. A health tip that helped me kick the habit – only make desserts if I have the willpower to give away most of them. I already had neighbors and friends picked out to receive 5 of my 6 cupcakes before I got down to baking. You can also find recipes online for 1-2 cupcakes at a time. Since I am still very careful around sweets, I find that I am usually satisfied with a few organic dates or figs after a meal or just a tea with a little maple syrup and nut milk. However, I truly enjoy baking and eating and do not want to give that up and nor should you. If you would like help with your sugar addiction, I have written several posts on the subject, which may be helpful. Check out 7 steps to kick the sugar habit and sugar and sweets – how to adopt a take it or leave it attitude. Also, feel welcome to contact me for health coaching. My method allows for a lot of eating incorporated with a healthy dose of cheating. When you uncover the root cause of the addiction, it no longer has power over you and you really can have your cake, cupcakes or cookies and eat them too.

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